- 1/3 cup vanilla protein powder (I used a whey protein, if you use a pea or other
plant-based protein, you may need to adjust with an extra few splashes of almond milk)
- 1 tsp baking soda
- 1/2 tsp salt
- ~1 tbsp avocado or coconut oil, for cooking
instructions:
In a large mixing bowl, beat the eggs and then mix in the almond milk, maple syrup, and vanilla. Whisk to combine. Add the almond flour, tapioca flour, protein powder, baking soda, and salt and mix again until just combined.
The batter should have some thickness to it, if needed add extra almond flour to thicken. If too thick, thin with some extra almond milk. The consistency will vary based on the type of protein powder used.
Heat the oil in a large non-stick skillet over medium heat. Carefully add the pancake batter, ~1/4 cup at a time, to the skillet. Cook for about 3-4 minutes on each side. You’ll know they’re ready to flip when small bubbles appear in the batter.
Cook in batches until all of the batter is used (this will make about 8 pancakes if each is 1/4 cup) and serve immediately for best results. If desired, freeze in a sealed container or bag for up to a month.
Hello! I am new to Substack. Is there a place to get the ingredients for all of the recipes given this week, or is that only certain weeks that the ingredients are all compiled together?
The carrots and chicken sheet pan meal was delicious- the yogurt sauce really made the recipe! I will definitely be adding the recipe into our rotation.
You can just press that link where the name is! It's in the caption of the video since I posted that one yesterday so I haven't gotten a chance to add to the website yet :) It'll be up on the website tomorrow!
ingredients (serves 2):
- 2 eggs, beaten
- 1/2 cup unsweetened almond milk
- 1 tbsp maple syrup (I used a sugar-free one)
- 1 tsp vanilla extract
- 1 cup blanched almond flour
- 1/4 cup tapioca flour
- 1/3 cup vanilla protein powder (I used a whey protein, if you use a pea or other
plant-based protein, you may need to adjust with an extra few splashes of almond milk)
- 1 tsp baking soda
- 1/2 tsp salt
- ~1 tbsp avocado or coconut oil, for cooking
instructions:
In a large mixing bowl, beat the eggs and then mix in the almond milk, maple syrup, and vanilla. Whisk to combine. Add the almond flour, tapioca flour, protein powder, baking soda, and salt and mix again until just combined.
The batter should have some thickness to it, if needed add extra almond flour to thicken. If too thick, thin with some extra almond milk. The consistency will vary based on the type of protein powder used.
Heat the oil in a large non-stick skillet over medium heat. Carefully add the pancake batter, ~1/4 cup at a time, to the skillet. Cook for about 3-4 minutes on each side. You’ll know they’re ready to flip when small bubbles appear in the batter.
Cook in batches until all of the batter is used (this will make about 8 pancakes if each is 1/4 cup) and serve immediately for best results. If desired, freeze in a sealed container or bag for up to a month.
Not finding the protein pancakes on the website under breakfasts or under the meal prep section for the date listed. Are they listed somewhere else?
ingredients (serves 2):
- 2 eggs, beaten
- 1/2 cup unsweetened almond milk
- 1 tbsp maple syrup (I used a sugar-free one)
- 1 tsp vanilla extract
- 1 cup blanched almond flour
- 1/4 cup tapioca flour
- 1/3 cup vanilla protein powder (I used a whey protein, if you use a pea or other
plant-based protein, you may need to adjust with an extra few splashes of almond milk)
- 1 tsp baking soda
- 1/2 tsp salt
- ~1 tbsp avocado or coconut oil, for cooking
instructions:
In a large mixing bowl, beat the eggs and then mix in the almond milk, maple syrup, and vanilla. Whisk to combine. Add the almond flour, tapioca flour, protein powder, baking soda, and salt and mix again until just combined.
The batter should have some thickness to it, if needed add extra almond flour to thicken. If too thick, thin with some extra almond milk. The consistency will vary based on the type of protein powder used.
Heat the oil in a large non-stick skillet over medium heat. Carefully add the pancake batter, ~1/4 cup at a time, to the skillet. Cook for about 3-4 minutes on each side. You’ll know they’re ready to flip when small bubbles appear in the batter.
Cook in batches until all of the batter is used (this will make about 8 pancakes if each is 1/4 cup) and serve immediately for best results. If desired, freeze in a sealed container or bag for up to a month.
Hi!! I have loved every recipe I’ve tried so far but wonder where I find the shopping lists for each week?
Hello! I am new to Substack. Is there a place to get the ingredients for all of the recipes given this week, or is that only certain weeks that the ingredients are all compiled together?
There will be a new one this week that goes out around 4pm!
The link takes you to spinach egg bites, not the pancakes.
The carrots and chicken sheet pan meal was delicious- the yogurt sauce really made the recipe! I will definitely be adding the recipe into our rotation.
For the spinach and cheese egg muffins. Can you sub ricotta instead of cottage cheese?
Same as Erica H. ... I've searched high and low for the protein pancakes.Can we get a link?
You can just press that link where the name is! It's in the caption of the video since I posted that one yesterday so I haven't gotten a chance to add to the website yet :) It'll be up on the website tomorrow!
ingredients (serves 2):
- 2 eggs, beaten
- 1/2 cup unsweetened almond milk
- 1 tbsp maple syrup (I used a sugar-free one)
- 1 tsp vanilla extract
- 1 cup blanched almond flour
- 1/4 cup tapioca flour
- 1/3 cup vanilla protein powder (I used a whey protein, if you use a pea or other
plant-based protein, you may need to adjust with an extra few splashes of almond milk)
- 1 tsp baking soda
- 1/2 tsp salt
- ~1 tbsp avocado or coconut oil, for cooking
instructions:
In a large mixing bowl, beat the eggs and then mix in the almond milk, maple syrup, and vanilla. Whisk to combine. Add the almond flour, tapioca flour, protein powder, baking soda, and salt and mix again until just combined.
The batter should have some thickness to it, if needed add extra almond flour to thicken. If too thick, thin with some extra almond milk. The consistency will vary based on the type of protein powder used.
Heat the oil in a large non-stick skillet over medium heat. Carefully add the pancake batter, ~1/4 cup at a time, to the skillet. Cook for about 3-4 minutes on each side. You’ll know they’re ready to flip when small bubbles appear in the batter.
Cook in batches until all of the batter is used (this will make about 8 pancakes if each is 1/4 cup) and serve immediately for best results. If desired, freeze in a sealed container or bag for up to a month.
Thank you!!!